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3 pounds Alligator Meat, diced
1 can Pinto Beans(16 ounce)
1/2 cup Oil
3 cans Tomato Sauce (8 ounce)
2 cups diced Onions
1 cup Chicken stock
1 cup diced Celery
1 Tablespoon Chili powder
1 cup diced Bell Pepper
1 teaspoon Cumin
2 Tablespoons diced Garlic
Salt and cracked Black Pepper to taste
2 Tablespoons diced Jalapenos
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In a heavy dutch oven, heat oil over medium high heat. Add alligator and saute twenty minutes to render juices. Add onions, celery, bell pepper, garlic and jalapenos. Saute until vegetables are wilted, approximately three to five minutes. Add pinto beans, tomato sauce and chicken stock, bring to a low boil and reduce to simmer. Add chili powder and cumin, stir well into mixture and allow to cook one hour, stirring occasionally. Once alligator is tender, season to taste using salt and black pepper. This dish is always served at hunting camp dinners over spaghetti.
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